Edible Obsessions: My Deviled Eggs Recipe

Edible Obsessions: My Deviled Eggs Recipe

As some of you may know (from this blog), I have been making deviled eggs—affectionately known as “Angel Eggs”—ever since I was a little girl. I used to make them on every holiday. And for the most part, I usually still do! Seeing as the holiday season is in full swing, I thought it might be fun to share my personal (once secret!) recipe for deviled eggs… They are very simple to prepare and make for an excellent appetizer if you’re having guests over or are attending a holiday soirée… I even like to whip them up as a little snack for myself from time to time. Eggs are packed with protein and the creamy filling gives them a lovely, decadent finish. Without further ado, here is my recipe for deviled eggs- or should I say, Angel Eggs

Angel Eggs

Edible Obsessions: My Deviled Eggs Recipe

Ingredients

  • 6 hardboiled eggs, peeled
  • ¼ cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Tabasco
  • 1 pinch of salt
  • freshly ground black pepper (optional)
  • paprika (optional; for garnish)
  • pimento olives (optional; for garnish)

Directions

  1. Cut eggs in half and arrange the halves with the cut side facing up on a large plate or serving platter.
  2. Scoop out the yolks into a medium size bowl.
  3. Mash yolks with a fork and then stir in mayo, mustards, and Tabasco.
  4. Mash and mix the yolk mixture until blended and smooth.
  5. Add salt and pepper to taste.
  6. Evenly spoon mixture into egg whites. (If you want to make them look extra pretty, put the mixture into a plastic baggie, cut the corner of the baggie and pipe mixture through the hole into the whites.)
  7. Finish off your “angel eggs” with a pimento olive and by sprinkling paprika over the top and serve immediately.

What’s your favorite quick and easy appetizer to whip up over the holidays?

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XO Lauren

Photo Credit: Christopher Patey for LaurenConrad.com
Categories: Dine, Good Eats, Holiday Foods, Holiday Specials, Lauren Conrad, Recipe Box
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